1. Preheat oven to 375°F (190°C) and line a 10×15 jelly roll pan with parchment paper. Lightly grease it.

2. In a large bowl, beat the eggs and sugar until thick and pale.

3. Add pumpkin puree and vanilla extract, mixing until smooth.

4. In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

5. Gradually stir the dry ingredients into the wet mixture until combined.

6. Pour batter into prepared pan and spread evenly.

7. Bake for 13–15 minutes or until the cake springs back when lightly touched.

8. Turn the hot cake onto a clean kitchen towel dusted with powdered sugar.

9. Carefully peel off the parchment paper.

10. Roll the cake up in the towel (starting from the short side) and let it cool completely.

11. Meanwhile, make the filling: beat cream cheese, butter, and vanilla extract until smooth.

12. Gradually beat in the powdered sugar until fluffy.

13. Gently unroll the cake and spread the filling evenly over it.

14. Re-roll the cake (without the towel) and wrap in plastic wrap.

15. Refrigerate for at least 1 hour before serving.

16. Dust with powdered sugar before slicing and serving.